Garlic Spanish Mushrooms with Parsley and Sherry

Spanish mushrooms are sautéed with garlic, parsley, and a splash of dry sherry for a quick, aromatic tapas dish. They’re earthy, rich, and perfect served with bread, patatas bravas, or roasted peppers.

Course Main Course

Cuisine European, Mediterranean, Spanish

Diet Vegan, Vegetarian

Keyword garlic mushrooms, mushroom tapas, parsley mushrooms, sherry mushrooms, Spanish mushrooms

Prep Time 5

Cook Time 12

Servings Servings

Calories 1789

Author Spooning and Forking

Ingredients

500 g Mushrooms white, button
4 tbsp Olive oil extra virgin
5 cloves Garlic thinly sliced
75 ml Sherry dry
1 tsp Sea salt
½ tsp Black pepper
1 bunch Fresh parsley flat-leaf, chopped, for garnish

Instructions

A large frying pan is heated with olive oil, and the sliced garlic is added gently until just golden and fragrant. Mushrooms are tossed in, seasoned with salt and pepper, and cooked over high heat for 6–8 minutes until they release their juices and start to brown.
Sherry is poured in, deglazing the pan and picking up the flavours from the garlic and mushrooms. The sauce is reduced slightly until glossy, and parsley is stirred through before serving immediately with bread.

Notes

Button mushrooms are widely available, but chestnut mushrooms give a deeper flavour and meatier texture if you prefer. Make sure they’re fresh and firm, as older mushrooms tend to become slimy and won’t sear properly in the pan.

The sherry is the soul of this recipe. Dry fino or manzanilla bring a clean, nutty note, though if you can’t find them, a splash of dry white wine is a fine substitute. The garlic should be sliced thin, not minced, so it infuses the oil without burning too quickly.

Nutrition